Dec. 5th, 2011 | 10:18 am

rep Time: 30 minsServings: Serves 8

SEE MORE THE FOOD CHANNEL RECIPESIngredients1 pound prepared pie dough 1/2 cup granulated sugar4 teaspoons cinnamon 1/4 cup raisins, brandy-soaked 1/4 cup walnuts, chopped 4 tablespoons cold unsalted butter, cut into small pieces 8 apples, firm but ripeFor Glaze:1 egg, beaten2 teaspoons waterDirections1 Roll out pastry to a thickness of no more than 1/8 inch. Using a sharp paring knife, cut into 8 squares. Then cut each square into a triangle. Cut as many leaf shapes as possible from the pastry scraps, and use the back of a knife to make the vein markings. Keep the pastry chilled on parchment-lined or water-sprayed baking sheets until ready to use.2 Preheat oven to 400 degrees F.3 Mix the sugar, cinnamon, raisins and walnuts in a small bowl. Set aside.4 Peel the apple but do not remove the stems. Core each piece of fruit carefully from the bottom to within 3/4 inch of the top; take care to leave the stems intact. Fill each fruit with some of the sugar-cinnamon mixture and dot with butter.5 Invert each apple onto the center of a triangle of pastry. Bring the edges of the pastry together, moisten them with water and pinch or press to seal. Garnish with dumplings as desired by pasting the leaves on with water. Place the fruits on a parchment-lined baking sheet and chill until ready to bake.6 Lightly brush each dumpling with glaze and bake for approximately 20 to 25 minutes, until the pastry is puffed and nicely browned.

1 Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.2 Meanwhile, prepare Dumplings. Spoon dumpling batter into 6 mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.3 For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings. Makes 6 servings.4 Dumplings: In a medium bowl combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Add 1/2 cup buttermilk, stirring just until moistened.

Hint: It helps to dip your spoon into the liquid first to prevent the dough from sticking to the spoon. Then dip your spoon into the dumpling mixture scooping up a rounded spoonful of dough.Comfort food, peasant food or even "cheap eats,"--call them whatever you like. Once your family has tasted these light-as-a-cloud toppers to your stews and soups, they'll be glad you know how to make dumplings.